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Coffee silverskin: characterization, possible uses, and safety aspects
Tullia Gallina Toschi1, Vladimiro Cardenia, Giorgio Bonaga
1Food Waste Innovation Centre, Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna , Viale Fanin 40, 40127 Bologna, Italy.
Journal of Agricultural and Food Chemistry
|October 17, 2014
Summary
Coffee silverskin (CS) reuse offers potential but contains high levels of ochratoxin A (OTA) and phytosterol oxidation products (POPs). These contaminants pose safety risks for human or livestock consumption.
Area of Science:
- Food Science
- Agricultural Chemistry
- Environmental Science
Background:
- Coffee silverskin (CS) is a major byproduct of coffee roasting.
- Environmental disposal of CS presents challenges.
- CS may contain harmful compounds like ochratoxin A (OTA) and phytosterol oxidation products (POPs).
Purpose of the Study:
- To analyze the composition of CS, focusing on safety-related compounds.
- To determine the levels of OTA and POPs in CS.
- To assess the potential risks associated with CS reuse.
Main Methods:
- Compositional analysis of CS, including caffeine, moisture, dietary fibers, carbohydrates, and polyphenols.
- Quantification of lipid fraction, linoleic acid, and phytosterols.
- Measurement of POPs and OTA content.
Main Results:
- Lipid fraction rich in linoleic acid (7.0%) and phytosterols (12.1%).
- Significant POPs levels (114.11 mg/100 g CS) with oxidation rates from 27.6% to 48.1%.
- OTA content (18.7-34.4 μg/kg CS) exceeded European Commission limits for coffee products by threefold.
Conclusions:
- CS is a potential source of cellulose and bioactive compounds.
- High POPs and OTA levels in CS pose significant human and livestock safety risks.
- Further safety assessments are crucial before CS utilization in food or feed.
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